Process of preparing a pork and cereal food.



To all whom it may concern:

UNITED STATES PATENT OFFICE.

WALTER LAMB, F ERIE, PENNSYLVANIA.

PROCESS OF PREPARING A PORK AND QEREAI. FOOD.

1,063,358. No Drawing.

. a 'Pork and Cereal Food, of which the 01- lowing is a specification.

My process relates to the extraction of nutritive and flavoring constituents of pork 'by subjecting the same to the action of a liquid, and forming a mass by using a cereal in combination with the liquid and particles of meat ulp seasoning the product and then canning in air-tight packages, or pourin it into open .pans and allowing it to so idify in these packages without sealing.

In making the food I proceed as 'follows :I take a quantity of fresh pork, preferably a shoulder, and cut the. meat into small pieces; I add to this a quantity of heavily salted pickled pork in sufiicient amount to give to the finished product the proper degree of saltness; (this latter is chopped very fine.) I then subject the meat to the action of a liquid, preferably water; I heat the same and form an extract of the pork using one or more cereals in combination so as'to form a cooked mass when the product is finished; I season the food to taste,

. and I also retain the particles of meat in the mass. V

In the matter of. seasoning various agents may be used, individual taste of course, be ing considered. I usually employ pepper, salt and pulverized thyme. The cereals I most advantageously use are a combination of entire Wheat flour and granulated whitecorn meal; but other cereals of course can be substituted.

Although as a meat constituent the combination of fresh and pickled pork is usually Specification of Letters Patent.

Application filed February 13, 1913. Serial No. 748,091.

Patented June 3,1913.

most desirab1e, I do not confine myself to it; I sometimes use fresh-pork throughout.

This pork and cereal food can be made to have a good nutritive value; can be sold at a reasonable price; can be cheaply transported long distances when canned; and it can also have the proportions of lean and fat varied so as to adapt it to different climates.

In canning the product any of the well known processes in glass or tin may be' adopted; but the one I prefer is that in which the package is punctured after being boiled and then immediately closed. This gets rid of a quantity of contained air.

' I claim:

1. The process of making a new food" product which consists in dividing pork into pieces and extracting nutritive and flavoring constituents of the same by subjecting it to the action of a liquid, cooking the pork and liquid and using a cereal in combination to form a mush; seasoning to taste; and form- 'ing a cooked inass composed of particles of meat, cereal, meat extract and seasoning in combination, substantially as described.

2. The process of making a new food product. which consists in dividing pork into pieces and extracting nutritive and flavoring constituents of thesame by subjecting it to the action of a liquid; cooking the pork and liquid together, using a cereal in com-' Cnnrs'rmn KnIMINs. 

